Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Prawn and Chicken Liver Skewers Recipe

Prawn and Chicken Liver Skewers Photo : Nicolson's

Prawn and Chicken Liver Skewers
Photo : Nicolson's

Jonty's Prawn & Chicken Liver Skewers
with Harissa-Sherry Cream

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For my birthday I have invited family and friends from all corners of the globe to join me at Nicolson’s on Garlington Estate in Hilton. It is one of my favourite restaurants so, if you haven’t been there, I suggest you visit soon. It’s a popular spot, therefore, be warned - booking is essential. Jonty Nicolson, the chef, and his wife, Tanya, are good friends of mine. It was their recently-opened tapas section that struck my fancy and led me to the idea of a Spanish-themed birthday. Without giving too much away - and spoiling the surprise for my guests - I asked Jonty and Tanya to send through recipes for a few of the dishes they will be serving so you can try them at your leisure. They are sufficient for four guests and are all Jonty’s scrumptious creations.

Jonty knows my weakness for chicken livers. As a birthday treat he has combined them with prawns and Harissa paste, specifically with me in mind.

Ingredients :

  • 24 de-shelled Prawns (with tails intact if possible)
  • 16 chicken livers
  • Half onion finely chopped
  • 400ml Cream
  • 100ml medium sherry
  • Harissa Paste
  • Salt and Pepper to taste

Jonty's Harissa Paste :

  • 70g Long Fresh Red Chillies
  • 2 Tbsp coarsely ground caraway seeds
  • 2 Tbsp coarsely ground cumin seeds
  • 2 tsp ground black cumin seeds
  • 4 cloves garlic
  • 2 large red peppers, roasted, peeled and seeded
  • 1 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • 2 tsp good smoked paprika
  • 12 Tbsp extra Virgin Olive Oil
  • Juice of 1 small lemon
  • 2 Tbsp Honey
  • Smoked Maldon Salt
  • Black pepper

Method :

  1. Slice Chillies in half and de-see. Place chillies in food processor and blend with half the spices, garlic and salt. Blend until smooth.
  2. Add the peppers and blend. Try get really smooth.
  3. Decant into a bowl and combine the rest of the ingredients with a small whisk or spoon. Season to taste.
  4. Pan-Flash livers and prawns with a knob of butter until cooked then set aside.
  5. Add onions to the same pan and sauté quickly. De-glaze the pan with the splash of medium sherry and allow to simmer for a few seconds.
  6. Add your cream and 2 or 3 Tbsp Harissa Paste and reduce to desired consistency and taste.
  7. Season and return your livers and prawns to the sauce.
  8. The rest of the Harissa can be stored and used later.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713